Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

Abstract Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

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Comparative assessment for efficiency of isolation of arachidonic acid (20:4n-6) from various sources

Izvestiya TINRO ◽

10.26428/1606-9919-2016-186-223-230 ◽

2016 ◽

Vol 186 (3) ◽

pp. 223-230

Author(s):

Ruslan M. Sultanov ◽

Ekatherina V. Ermolenko ◽

Nickolay A. Latyshev ◽

Yury G. Blinov ◽

Sergey P. Kasyanov

Keyword(s):

Fatty Acids ◽

Arachidonic Acid ◽

Liquid Chromatography ◽

Polyunsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Raw Material ◽

High Yield ◽

Lithium Salts ◽

Alternative Source ◽

Beef Liver

Methods of arachidonic acid (AA) isolation from animal and vegetal natural sources are considered. Traditional raw material as the lipids of beef liver and alternative source as the red alga Gracilaria vermiculophylla are tested. The AA was isolated by a sequence of known techniques for concentration of polyunsaturated fatty acids: sedimentation of saturated fatty acids in the form of their lithium salts, iodo-lactonization, and high performance liquid chromatography. All these techniques were applied for isolation of AA from the beef liver lipids, where the AA content did not exceed 7.7 % of total lipids, and the yield of AA with purity of 98.76 % was 50.8 %. The AA content in the algae lipids was significantly higher (> 35 %), while the amount of n-3 polyunsaturated fatty acids was insignificant, so two techniques only were applied (sedimentation of lithium salts and liquid chromatography), and the yield of AA with purity of 97.60 % was 68.3 %. Thus, high-purity arachidonic acid could be isolated from the algae G. vermiculophylla using simple and reproducible procedure. Taking into account the high yield of AA, this method is economically feasible and is proposed for biochemical and medical researches.

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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

Hemijska industrija ◽

10.2298/hemind130118024s ◽

2014 ◽

Vol 68 (1) ◽

pp. 27-34 ◽

Cited By ~ 9

Author(s):

Branislav Sojic ◽

Ljiljana Petrovic ◽

Anamarija Mandic ◽

Ivana Sedej ◽

Natalija Dzinic ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Free Fatty Acids ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Storage Period ◽

Fermented Sausage ◽

Dry Fermented Sausage

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 ?g/g and 1.67 ?g/g, respectively) were significantly lower (p<0.05) in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovsk? klob?sa during storage period.

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Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Foods ◽

10.3390/foods10010048 ◽

2020 ◽

Vol 10 (1) ◽

pp. 48

Author(s):

Alberto Ortiz ◽

David Tejerina ◽

Rebeca Contador ◽

Ana Isabel de Andrés ◽

María Jesús Petrón ◽

...

Keyword(s):

Fatty Acids ◽

Weight Loss ◽

Polyunsaturated Fatty Acids ◽

Shear Force ◽

Salt Content ◽

Quality Parameters ◽

Quality Characteristics ◽

Raw Material ◽

Quality Traits ◽

Curing Process

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (−20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightness, redness, chrome and hue values, polyunsaturated fatty acids (PUFA), higher oxidative phenomena, and changes in rheological properties in fresh loins on account on freezing (p ≤ 0.05). Some quality parameters of dry-cured loins were affected by freezing, weight loss, and hardness being higher as well as salt content being lower. PUFA and Warner–Braztler Shear Force (p ≤ 0.05) also showed higher values in dry-cured loins from frozen meat than those elaborated from unfrozen counterparts.

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Estimation of prospects of the production from domestic vegetable raw materials balanced on polyunsaturated fatty acids

Hygiene and Sanitation ◽

10.18821/0016-9900-2016-95-1-79-84 ◽

2019 ◽

Vol 95 (1) ◽

pp. 79-84 ◽

Cited By ~ 1

Author(s):

Evgeniy S. Popov ◽

N. S. Rodionova ◽

O. A. Sokolova ◽

N. Yu. Mazurenko

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Raw Materials ◽

Food Products ◽

Raw Material ◽

Domestic Plant ◽

Plant Raw Material ◽

Vegetable Raw Materials

There was made an evaluation of the possibility of the solution of the problem of imbalance of polyunsaturated fatty acids in the diet ration of the population by means of engagement of vegetable sources. There were both analyzed the composition and properties of products of the processing of unoiled domestic plant raw material containing w-3 unsaturated acids and established prospects of their use in technologies of the balancing of polyunsaturated fatty acids in food products.

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Diseño y desarrollo de productos lácteos enriquecidos con grasas poliinsaturadas

Revista TECNIA ◽

10.21754/tecnia.v27i2.170 ◽

2018 ◽

Vol 27 (2) ◽

pp. 19

Author(s):

Jorge Vargas M. ◽

Tarsila Tuesta Ch. ◽

Gilberto García G. ◽

Jonnatan Bañon A. ◽

Andres Chávez

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Soybean Oil ◽

Dairy Products ◽

Skim Milk ◽

Raw Material ◽

Fresh Milk ◽

Palabras Clave ◽

Fresh Cheese

El objetivo de la presente investigación es diseñar y desarrollar queso fresco y yogurt enriquecidos con ácidos grasos poliinsaturados. Se utiliza como materia prima leche fresca y como aditivo fuente de ácidos grasos poliinsaturados al aceite de soya. El contenido de ácidos grasos poliinsaturados, que contiene el queso fresco elaborado con leche descremada y enriquecida con 2 a 4 % de aceite de soya se elevó de 5,01% a 54,83%; el contenido de ácidos grasos poliinsaturados del yogurt natural elaborado con leche descremada y enriquecida con 1 a 3 % de aceite de soya se elevó de 4,28% a 54,98%. Se concluye que es factible la producción de productos lácteos enriquecidos con ácidos grasos poliinsaturados y se recomienda su fabricación. Palabras clave.- Productos lácteos, Queso Fresco, Yogurt Natural, Aceite de Soya, Ácidos Grasos Poliinsaturados. ABSTRACT The goal of this work has been to design and develop products such as fresh cheese and yogurt, enriched with polyunsaturated fatty acids. Fresh milk was used as raw material and soybean oil as source of polyunsaturated fatty acids. The content of polyunsaturated fatty acids in fresh cheese made from skim milk enriched with 2 to 4% soybean oil, increased from 5.01% to 54.83%. Similarly, the content of polyunsaturated fatty acids in natural yogurt made from skim milk enriched with 1 to 3% soybean oil, increased from 4.28% to 54.98%. We conclude that is feasible to produce dairy products enriched with polyunsaturated fatty acids and their manufacture is recommended. Keywords.- dairy products, fresh cheese, natural yogurt, soybean oil, polyunsaturated fatty acids.

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Fatty acid composition of yogurt drink based on mare's milk

Vestnik MGTU ◽

10.21443/1560-9278-2021-24-4-408-413 ◽

2021 ◽

Vol 24 (4) ◽

pp. 408-413

Author(s):

S. G. Kanareykina ◽

V. I. Kanareykin ◽

Yu. N. Chernyshenko ◽

I. F. Rakhmatullina

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Fermented Milk ◽

Raw Material ◽

Milk Product ◽

Arachidonic Acids ◽

Fermented Milk Product

In accordance with the local climatic conditions and folk traditions in the Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is a unique raw material for the production of a wide variety of highly nutritious, complete and easily digestible food products. Scientists recommend mare's milk as a medicinal and dietary product. The paper presents a yogurt recipe developed on the basis of a composition using mare's milk. The composition received patent No 2677219 ( Composition…, 2019 ). It is known that mare's milk fat is rich in polyunsaturated fatty acids, which are of particular physiological importance for the human body. There is a need to ration and ensure a constant intake of polyunsaturated fatty acids of the ω-3 family with food. The purpose of this work is to study the fatty acid composition of yoghurt. To obtain a fermented milk product, milk from Bashkir mares was used as raw material. The production and research of prototypes of yoghurt were carried out on the basis of the Faculty of Food Technologies of the Bashkir State Agrarian University. The determination of the fatty acid composition of the yoghurt sample took place in the accredited testing laboratory centre "Federal Research Centre for Nutrition and Biotechnology" (Moscow). The use of mare's milk allows one to change the fatty acid composition of the finished fermented milk product. Analysis of the fatty acid composition of the sample has showed that it has a high content of oleic, γ-linolenic, α-linolenic and arachidonic acids.

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